Food Microbiology

Offers an introduction to the field of food microbiology. This book introduces the genetics and mechanisms important to specific issues in food microbiology. It details foodborne organisms and strategies for controlling them. It covers the descriptions of outbreaks of food-related infections.

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The new textbook "Food Microbiology: An Introduction" is an up-to-date entree to the inherently complex and challenging field of food microbiology. Drawing on the reputation and success of the earlier publication "Food Microbiology: Fundamentals and Frontiers", the authors present a classroom-friendly adaptation that has been student tested for level and depth of coverage. Targeting undergraduates with just one semester of microbiology, this impressive new volume introduces the genetics and mechanisms important to specific issues in food microbiology. The book is organized into five major sections, which instructors may employ in any order to comply with course structure.While the first section, 'Basics of Food Microbiology', cements foundational material, the four succeeding sections detail specific foodborne organisms and strategies for controlling them. Valuable pedagogical tools such as text boxes, chapter objectives and summaries, and a glossary have been incorporated to enhance the utility of the book.
Descriptions of outbreaks of food-related infections inject life into each foodborne pathogen covered, and chapter questions are designed to motivate students to venture beyond memorization to a broader understanding of concepts. "Food Microbiology: An Introduction" provides both information and insight into a far-reaching and critical field of study. With "Food Microbiology: Fundamentals and Frontiers" as its advanced companion reference, this textbook encourages today's students to acquire the understanding and skills necessary for food safety in the future.